How To Cook Kielbasa Different Ways (Polish Sausage)

March 16, 2021 How To Cook Kielbasa

How to cook kielbasa, spending less time than always, using a simple version of cooking it in different ways.

In this article, you will find your culinary guide, which will teach you how to cook delicious Polish Kielbasa. White Kielbasa is a type of sausage that is commonly consumed in Eastern Europe, including Poland. The kielbasa sausage can be smoked, fresh, or dried, including pork, veal, or any other kind of meat. So, now we will tell you in detail how to cook this incredible Kielbasa sausage in different varieties.

Let’s start.

How To Cook Kielbasa In General

Kielbasa Sausage is prepared, not as lots of sausages, and is known with different recipes. It can be cooked, then browned, baked, steamed, grilled. There are also better ways to cook and eat certain types of sausage.

The perfect degree for cooking Kielbasa is 170 -180 degrees. Some recipes make a whole sausage, others cut it into pieces, today you will find the recipe that fits for you.

To cut a long story short, it’s just a good experience for you, as a chef.


So, How To Cook Fresh Kielbasa Sausage

The portion about 2 kg of kielbasa sausage


For the Fresh kielbasa you will need:

  • 500 grams of veal, shoulder or thigh, cut into cubes
  • 500 grams of chicken, preferably breast, cut into cubes
  • 650 grams of fatty pork neck, cut into cubes
  • 3 pieces garlic
  • 30 grams of salt
  • 5 grams of dried marjoram
  • 1 tsp black or red pepper
  • 1 tbsp. milk powder
  • 1 tbsp. Sahara
  • 200 grams of crushed ice
  • 2-3 m of natural pork sausage casings (cleaned intestines)

For the Sauce:

  • 1 kg of onions, cut into half rings
  • 50 grams of butter
  • 1/8 tsp ground nutmeg
  • 1 tsp salts
  • 1 tbsp. Sahara
  • 250 ml of light beer
  • 200 ml of meat broth (might be chicken)

Making White Fresh Kielbasa Sausage

White Fresh Kielbasa Sausage


Step 1: Cool the meat grinder and all types of meat well in the refrigerator.

Step 2: Quickly grind the cold meat together with the garlic in a meat grinder. Place on a plate or small baking sheet in one layer and place in the freezer for 20 minutes. Wash the meat grinder and also put it in the freezer.

Step 3: In a separate bowl, mix salt, sugar, milk powder, marjoram, and black or red pepper.

Step 4: Get the chilled meat, transfer to a bowl of a planetary mixer or a large bowl, add a mixture of salt and marjoram, and ice. Mix well

Step 5: Grind everything together again in a chilled meat grinder. Again, mix everything thoroughly, until the mass becomes sticky.

Step 6: Using a special sausage nozzle, fill the sausage casings with the prepared minced meat, twisting the sausages every 15 cm. Evenly in many places, pierce the filled sausage casings with a thin needle.

White sausage

Step 7: Bring a large amount of water to a boil. Dip the sausages in water, preferably with a thermometer immersed in one of them and cook on low heat until the temperature in the middle of the sausages reaches 70 ᵒC. My sausages reached this temperature just before the water boiled again.

Step 8: Remove the sausages from the boiling water and immediately lower them into a bowl of cold water and ice, or rinse well under cold running water to stop the heat treatment process.

Then you can cook white sausage for its intended purpose. Freeze wrapped in foil and then in cling film or refrigerate for up to 1 week.

The water in which the sausage was boiled can be used to make Shukra, borscht, or other meat soup.

Baking White Kielbasa Sausages With Onions

Baking White Kielbasa Sausages With Onions


  • Onions
  • Salt, sugar, pepper
  • Sausages
  • 1 bottle of beer


Step 1: In a large skillet over medium heat, heat the butter. Add onion, salt, pepper, and sugar and simmer, stirring often, until caramelized onions. Remove from heat.

Step 2: Add nutmeg to the onion, mix well, and place in a heat-resistant form which will include 6-8 sausages. Layout the sausages and make 5 transverse not too deep incisions.

Step 3: Preheat the oven to 180 ᵒC.

Step 4: Mix beer with broth and pour into sausages.

Step 5: Put the sausages in a preheated oven and bake for 20-25 minutes. Most of the liquid should evaporate and the sausages should brown.

Serve hot kielbasa sausages to the table.

Enjoy your meal!

Kielbasa Sausages With Sauerkraut

Kielbasa Sausages With Sauerkraut

How to Cook Sauerkraut and Kielbasa

4-6 portions:


  • 2-3 onions, peel, cut into half rings
  • 2 tbsp lard or 3 tbsp vegetable oil
  • 1/4 small head of cabbage, chopped 1 large green apple, peel, core cut into slices
  • 300 grams of sauerkraut 150 ml apple juice
  • 6 raw favorite kielbasa sausages
  • Salt to taste

For the spice mixture:

  • 1 tsp coriander seeds
  • 1 tsp caraway seeds
  • 1 tsp juniper seeds (you don’t need to use them)
  • 1/2 tsp black peppercorns
  • 2 allspice peas

Cooking time: 50 minutes


Step 1: Preheat the oven to 180 С.

Step 2: Heat the fat in a deep frying pan and add the onion. Season with salt and simmer until soft.

Step 3: Add the cabbage, stirring occasionally, fry until the cabbage begins to fade.

Step 4: Add the apple pieces, stir and simmer for another 3-4 minutes.

Step 5: Add sauerkraut and apple juice. Simmer, stirring for another 3-4 minutes.

Step 6: Brown the spices in a dry frying pan and grind in a mortar or coffee grinder.

Step 7: Add spices to cabbage, mix well and warm everything together. Remove from heat.

Step 8: Transfer the cabbage to an oven-proof dish. Cut the sausages in several places across and put them on the cabbage, pressing them a little into the middle.

Step 9: Grease the surface of the sausages with fat or oil and insert it into a preheated oven. Bake for 25-30 minutes. The kielbasa should brown well, and the cabbage should finally soften.

Remove the sausages and cabbage from the oven and serve immediately!

Good appetite!

Grilled Kielbasa Sausages

Grilled Kielbasa Sausages

How to Cook Grilled Kielbasa

It doesn’t take many tricks to cook a real Polish Kielbasa sausage, that is why this dish has a great chance to become a favorite one in your family.

Products per 1 kg of Polish Sausage

  • Veal shoulder blade 0.5 kg
  • Pork shoulder 0.5 kg
  • Fat 0.3 kg
  • Intestine 1 meter
  • Spices for sausages
  • Salt ½ teaspoon
  • Black pepper to taste
  • Marjoram 1 mg
  • Cumin 1 mg
  • Garlic in granules

Cooking Grilled Kielbasa Sausages

  • So pass the veal shoulder blade twice through a meat grinder.
  • Add to the veal once twisted lard with pork as well as salt and spices to taste. So that in the course of preparation neither fat nor meat did not lose the elastic structure and remained juicy – it is necessary to mix forcemeat well again to homogeneous weight and gradually to add in it 300 ml of the cooled water.
  • The resulting mass must be mixed again and then the stuffing for Polish sausage is ready.
  • Now fill the intestine with it with a special sausage nozzle in a meat grinder.
  • Before you put the sausage on the grill, you first need to boil it for 40 minutes, as the water boils. Then cool it in ice water to keep the juice in the sausage.
  • After cooling, lubricate the grill grate or grill pan with a little sunflower oil to make the sausages easier to lag after baking.

How long to Cook Grilled Kielbasa:

It will take you a maximum of 7-10 minutes on the fire to grill the sausage completely ready. If you use a grill pan, you can adjust the temperature at which it will be baked, so if the temperature is lower than the time spent on baking is longer, but these sausages need to be baked at a high temperature so that they will be crispy and well roasted, so bake them to 10 minutes, no longer, so that the sausage does not lose its juice.

Have a good mood and a friendly company to treat the most delicious sausages in the world.

Cool and Tasty Smoked Kielbasa Recipe

Cool and Tasty Smoked Kielbasa Recipe

In this article, we will show you how properly to cook smoked sausage in a hot smoked smokehouse.

Homemade smoked kielbasa sausage is a dish for real gourmets who value delicate taste and exquisite aroma. It is quite possible to cook such a product right at home. And even if the recipe is not so simple, if the smoking recipe is strictly followed, homemade kielbasa sausage will surpass all expectations.

A Delicious Smoked Sausage Recipe in a Smokehouse


  • pork – 1 kg
  • lard – 200 g
  • garlic – 6 cloves
  • mustard seeds – 30 g
  • salt – 1-2 tablespoons (to taste)
  • freshly ground pepper – 2 pinches

How to Cook Smoked Kielbasa Sausage – Detailed Recipe

  1. Cut the meat and lard into medium-sized pieces with a knife and mix. For grinding, you can use a meat grinder, but only with a large nozzle. Wash the meat and lard beforehand.
  2. Grind the garlic and add to the minced meat. Add the ingredients and mix them. For juiciness, you can add a little water to the minced meat. After the minced meat has been mixed, leave it to cool for 1 hour in a cold place.
  3. Then prepare the hog casings (or in simple words the shell/intestines). If you bought a ready-made hog case, then soak it in water for 5-10 minutes before filling.
  4. After the belly, we put it on a special attachment, which in turn is put on a meat grinder. Fill the hog casings with minced meat. Tie the end of the casings with a thread. It is important to ensure that they are filled with minced meat tightly.
  5. Tie the sausages with a rope so that it is convenient to hang them on hooks in the smokehouse, and put them on the balcony to dry a little.
  6. Install the smokehouse on the stove, pour wood chips into it, having moistened it a little. Hang the sausage on hooks, close the lid and start smoking.
  7. The smoking process takes about 1 hour at 80 ° C. After an hour, turn off the heating, take out the kielbasa sausage, let it cool down a bit and proceed to taste.

Smoking sausages at home in a hot smoked smokehouse is done. Homemade kielbasa sausages are darkish in color and have a specific smoky aroma that cannot be confused with anything else.

Polish Kielbasa Sausage in the Oven

Polish Kielbasa Sausage in the Oven


  • Minced pork 650 g
  • Minced veal 500 g
  • Minced chicken 500 g
  • Pork intestine 1 m
  • Onion 1 kg
  • Butter 50 g
  • Light beer 250 ml
  • Garlic 2 cloves
  • Powdered milk 5 g
  • Sugar 33 g
  • Dried marjoram 3 g
  • Ground black pepper 6 g
  • Ground nutmeg 1 g
  • Salt 25 g

A step-by-step recipe for the Polish Kielbasa Sausage

  1. Combine minced pork, chicken, and veal, add black pepper, sugar, salt, milk powder, marjoram, and nutmeg. Squeeze the garlic, stir and add crushed ice. Beat the minced meat.
  2. Pull the peeled and soaked pork intestines over a meat grinder with a sausage attachment. Tie the end of the intestine and fill it with minced meat, distorting every 15 cm. Make a knot at the end of the last sausage.
  3. Pierce the finished sausages several times with a toothpick, put into boiling water, and boil under a closed lid for 20 minutes. after boiling.
  4. Fry the onion chopped into strips in butter until golden brown with salt and sugar. Put the onion on a baking sheet, and put a ring of boiled sausages on it. Make 5 notches on each. Pour the beer and broth in which they were cooked over the sausages. Bake for 25 minutes. at a temperature of 180 ° C.

Be sure to prepare some Polish homemade sausages – you will never regret it! We hope you found our article helpful and interesting for yourself. Come back and check out more and more of our useful recipes.


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